Candied Yams I

Peel the yams and cut them into uniform 1-inch thick slices or chunks to ensure even cooking.

In a large saucepan or Dutch oven, combine the water, brown sugar, sugar substitute, cinnamon, and nutmeg, stirring over medium heat until the sugars dissolve and a syrup begins to form.

Add the yam pieces to the spiced syrup, ensuring they are well coated. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the pan, and simmer the yams until they begin to soften and absorb the syrup.

Stir in the raisins, mixing gently to distribute them evenly throughout the yams.

Continue to cook uncovered, stirring occasionally, until the syrup thickens and caramelizes around the yams and they are fully tender when pierced with a fork.

Taste the syrup and adjust sweetness or spice levels by adding more sugar substitute, cinnamon, or nutmeg as desired.

Remove from heat and allow the candied yams to rest briefly before serving warm, spooning any remaining syrup over the top as a glaze.